No woman wants to be a food dictator in her own home, forcing everyone to finish their broccoli and green beans. So how to up your fresh produce intake? One fix far too few of us try is adding pureed fruits and veggies to foods your whole crew already loves, like mac and cheese and even brownies. Adding even just a few tablespoons "can significantly boost the fiber and nutrients and reduce the amount of sugar and fat in foods," says registered dietitian Cynthia Sass. We tried four puree recipes from Missy Chase Lapine, author of the Sneaky Chef cookbook series, on our unsuspecting friends, husbands, and kids. The results: "We made chocolate-chip cookies with white bean puree — and they were awesome," said one staffer (even though they had half as much butter). "The blueberry-and-spinach-infused taco meat was yummy — if a slightly odd color," noted another. Whip one of these up and chill for up to three days, or freeze for up to three months. Puree away!

In a medium pot, cover potatoes and carrots with water and boil for about 20 minutes, until very tender. Drain and place in a food processor with 2 Tbsp water. Puree on high until smooth.

GREEN PUREE

Use it in:

Guacamole: Use in place of ⅓ of the avocado. Lasagna: Substitute for ⅓ of the sauce with puree. Chili: Stir in ½ cup per batch.

2 cups broccoli florets, fresh or frozen

2 cups raw baby spinach

1cup frozen sweet peas

Steam broccoli and spinach in a steamer over 2 inches of water, about 10 minutes or until very tender. Add peas for the last 2 minutes. Drain; place in a food processor with 2 Tbsp water. Puree on high until smooth.